Saute corn (reserving 1 Tbsp.), potatoes, onions, and garlic until browned. Add stock and simmer until potatoes are fork tender. Puree mixture; add cream and whisk until incorporated. Season with salt and pepper.

Spread butter on one side of each sourdough slice. Place two slices butter-side down on hot griddle. Top each slice with grated cheese and either a slice of pepper or mushroom; top with remaining bread, butter-side up. When cheese begins to melt and bread is browning, carefully flip sandwich. Continue cooking until the other side is browned and cheese is soft. Remove from heat.

Fill shot glasses with corn soup. Using a sharp knife or biscuit cutter, punch out mini-grilled cheese squares just large enough to cover glass opening. Top each shot glass with a mini-sandwich and equal portions of micro greens and corn kernels.

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Number of Servings:

4

Contributed by:

Markon

Meal Type:

Fall

Winter

Appetizers

Soups

Vegetarian

Nutritional Information

Serving Size 342 grams

Calories 390

%Daily Value*

Total Fat 19g24%

Saturated Fat 11g55%

Trans Fat 0.5g

Cholesterol 60g20%

Sodium 410g18%

Total Carbohydrate 47g17%

Dietary Fiber 3g11%

Total Sugars 7g

Includes 2g Added Sugars4%

Protein 11g

Vitamin D 0.3mcg2%

Calcium 110mg8%

Iron 2.1mg10%

Potassium 540mg10%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.